A great vegetable dish that can be served in cold, as a snack, salad. In a hot - as a side dish to any meat dish.
|Cooking time 30 minutes||Number of servings 5|
The products required.
Cut eggplant into as prefer. I cut up the cubes.
Tomatoes put in boiling water in order to clean easily from the skin.
In a pan heat the oil and add the eggplant. Fry under the lid, stirring occasionally; they will be extinguished. If not enough liquid, add a little boiling water.
Chop the onion feathers.
Add the onion to the eggplant and continue fighting.
Chop the cilantro and chop the garlic.
Peeled tomatoes, chop, add coriander, cilantro and garlic. Stir and pour the mixture eggplant. Salt and pepper to taste. Continue to simmer 5 to 10 minutes on slow fire to readiness.
You can bring to the table. Bon appetit!